Mango Blue Cheese Barley Salad Recipes

Steps:

• In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

Steps:

• In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
• Saute chicken until cooked through. Stir in 2 T blue cheese.
• Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
• Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
• Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.

Steps:

• Peel managoes and cut into bite-size pieces and then place in a large serving bowl.
• Add blueberries and sugar to mangoes, toss.
• Grate the zest and juice the lemon and then add both to the fruit. Stir in orange juice.
• Cover and refrigerate.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places - turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
• Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
• Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.